Delicious pastry pies. Fried pies from custard yeast dough

LUXURIOUS CHOWDER DOUGH FOR YEAST PIES

Today I will be happy to tell you how to make custard dough for yeast pies. It's August outside, it's almost like an abnormal heat, from which there is no escape.

And it seems that you don’t want to turn on the oven at all to cook delicious homemade pies. But now the time has come for fruit abundance - apples, plums, peaches, apricots and various berries, just eyes run wide. Well, how not to cook a whole mountain of pies with berries and fruits for your family? I'll miss the time now, and in the winter I'll regret that I didn't bake it yeast pies with fruit in the oven, which my children simply adore.

How to find a way out of this situation? After all, you want to please your family with delicious homemade cakes with fruits - berries? Yeast butter dough to make pies is not so fast. Even if you get up early, while there is still no such heat, and knead the dough, it still won’t work. After all, so that we get delicious pies from yeast dough, he needs to approach three times. And this process will take more than one hour.

So you need to find a simple recipe for dough for pies, which will allow you not to fit the dough for so long. But at the same time, the baking will turn out light, lush and ruddy. Don't know this pie recipe? I know, and I'm happy to share it with you.

Choux pastry for pies I cut out the recipe from fashion magazine and forgot about it. I liked the recipe for baked pies for its simplicity and speed of preparation. And this is just what I needed. The recipe for quick pies will not let me die near the stove in such heat, and will allow my kids to please my yummy. The filling for pies will be with peaches, plums and apricots, imagine how delicious it is! And I will also reveal the secret of making a fruit filling that does not flow through the dough. Only it will need to be prepared in advance, because our recipe for choux pastry for pies is from the category of very fast ones.

First part:
Wheat flour of the highest grade - 3 tablespoons;
Sunflower oil - 3 tablespoons;
Sugar - one tablespoon;
Salt - a teaspoon;
One glass (200 ml) of boiling water.
Second part:
One glass warm water- (200 ml);
Egg yolks - 3 pcs.;
Dry yeast (I have Saf-Moment) - 2 tsp (can be replaced with 50 grams of fresh yeast);
Wheat flour of the highest grade - 550 grams (a little more than four glasses of 200 ml each).
For filling -
finely chopped fruit, sugar and 1 tsp. potato starch.

How to cook yeast pies? This recipe delicious dough custard for pies and kneaded unusually. To begin with, we brew the products that are included in the first part with boiling water. In other words, mix flour (3 tablespoons) with sugar and salt, pour sunflower oil into it and brew all this wealth with a glass (200 ml) boiling water. Rub with a spoon until smooth and leave to cool slightly.

Pour the yeast into the warm custard mixture, add warm water (1 cup - 200 ml), three mixed egg yolks. Pour all this mixture into the sifted flour and knead a soft(!) dough. Flour can take 500-600 grams, it depends on the quality of the flour itself. At this point, a glass of water can be replaced with a glass of warm milk. And if you use wet yeast then dilute them in warm water or warm milk. If not add egg yolks, then during fasting from this test you can bake meatless pies from yeast dough.

Knead the dough so that it is smooth, elastic and does not stick to your hands. Grease your hands a small amount vegetable oil. You may need about half a cup of flour to knead the dough.

Roll up the pastry dough and cut into pieces. To do this, it is convenient to weigh the yeast dough for pies on a kitchen scale, approximately 50 grams of dough per pie. Roll each piece into a ball, cover with a towel and let rise for five minutes.

The filling must be prepared in advance, before preparing the dough. For the filling, I diced plums, apricots and peaches, and sprinkled them with sugar or powdered sugar. Can do apple filling and you will get luxurious pies with apples and cinnamon.

Put the chopped fruit on a sieve to drain the juice. It will need to be boiled and brewed with a spoonful of starch. Add this mixture to the fruit and stir. You will get a shiny jelly-like thick filling, which will not flow through the dough. Taste it, you can add more if you like. vanilla sugar. The pie filling is ready.

I made homemade pies and fruit filling and stuffed with beans and nuts. For the bean filling, you need to soak it in water overnight. Then boil in plenty of water. Mash, salt, pepper, add finely chopped greens and chopped walnuts in a blender.

Turns out amazing too delicious stuffing, but this is a more winter option.

Now flatten the ball of dough and spread the filling in the center. Seal up the pies and place them on a greased or floured baking sheet. Let the pies rise a little.

And put in the oven on the middle level.
The beauty of pies largely depends on your oven. If it bakes evenly then there shouldn't be a problem.

And if there are any problems in the baking settings, either the top or the bottom will definitely burn, and something will remain raw. Therefore, a lot depends on your oven.

Bake for 20-25 minutes in an oven preheated to 180 degrees. Five minutes before the end of baking, when the pies are almost ready, grease the surface with whipped yolk with the addition of a teaspoon of sour cream. This will give the pies a rosy appetizing look and a beautiful crust.

Remove the finished pastries from the oven, grease with a brush with melted butter. Yeast dough pies are ready.

From such a dough you can fry luxurious fried pies in a frying pan. Just fry them in a lot of oil.

This simple recipe for pies will become your favorite, because pastries from it do not get stale for a long time and remain soft. This is my comfortable one universal recipe custard dough for yeast pies.

Pie Recipes

The secret of making custard dough for pies with step by step recipe at home with photo and video instructions. Delicious and easy. Bon appetit!

30 min

225 kcal

5/5 (1)

What you need to know before cooking

Kitchen appliances:

• a cake or pie mold with a diameter of 23 cm or more, or a baking sheet with a non-stick coating with a diagonal of 25 cm or more;
• a saucepan with a volume of 3 liters;
• deep bowls (several pieces) with a volume of 550 to 950 ml;
• tablespoons;
• sharp knife;

• teaspoons;
• measuring cup or kitchen scale;
• linen and cotton towels;
• cutting board;
• grater medium;
• fine sieve and metal whisk;
• blender or food processor.

Try not to use for making any pies plastic utensils and appliances, since they not only contain trace elements harmful to the body, but also have a bad effect on the dough - products can turn out to be less lush precisely because of the plastic.

Dough:

Filling:

Additionally:

• 20 g creamy margarine.

Preparation:

1. Sift wheat flour through a fine sieve at least twice.
2. Water in the amount of 100 ml is heated to a warm state (about 30 degrees).
3. Boiling water should be cool - we try so that the bulk of the water does not cool down.
4. We clean the onion and fry in sunflower oil for about five minutes, stirring often.

Filling:

1. Wash potatoes in running water, put in a saucepan.
2. Cook over medium heat until tender, then drain the water and peel the vegetables.
3. We skip the potatoes through a meat grinder or chop with a food processor.
4. After that, add the fried onion, pepper and salt to the mass, mix well.
5. Cover the filling with a towel and leave to infuse for about twenty minutes.

Important! In addition to black pepper, the recipe allows the use of other spices that can significantly improve not only the taste, but also the aroma of the filling of your future products. For example, I often add a little ground ginger, as well as cardamom and finely grated garlic - the result is just an unusual range of flavors and aromas.

Cooking sequence

Dough:

Your dough base for patties should have a soft, tender texture that molds perfectly. If the dough is still liquid after kneading, then add a little more flour, but if it is too dense and rolls into lumps, pour a little into the bowl hot water. In addition, at this stage, you can add a teaspoon to the dough. vanilla sugar because he is natural flavor and can make a slightly bland preparation much more appetizing.

Pie assembly:

Important! There is another option for baking pies based on choux pastry - they turn out simply incomparable not only in the oven, but also in a slow cooker. To do everything right, put the blanks with the filling in the margarine-lubricated bowl of the device. Then set the program "Baking" or " Sweet bread» for 40 minutes and try not to open the lid of the multicooker for the first half hour.

Made! Your amazing are delicious choux pastry pies are ready to submit! Of course, they can be additionally decorated by sprinkling with dill, parsley or green onion feathers, but this is absolutely not necessary, especially if your family members with burning eyes have already sat down at the table, licking their lips. However, if you have time, you can experiment a little by decorating a dish with pies. fresh garlic, loose berries and fragrant mint leaves.

Attention to the video

The proposed video contains detailed information regarding the process of preparing dough and baking delicious and light pies.

It is clear that the data pies it is impossible to be completely satisfied if you and your loved ones are lovers of delicious tea - any, even the most gourmet treat arrives quickly. Especially for such cases, I recommend you own selection reliable recipes delicious and simple products.
Perhaps it is worth highlighting the exceptionally aromatic

Ideal for frying cakes and pies, especially in fasting, as it is prepared without eggs and milk. I like custard recipe pie dough on dry yeast for the speed of preparation, practicality, an impeccable result - the pies rise perfectly, turn out to be tender and soft. If summed up, choux pastry for pies - the most practical thing. Use on health.

Total prep time: 20 minutes / Yield: 25-30 patties

Ingredients

• wheat flour 4.5 cups
• sunflower oil 3 tbsp. l.
• sugar 1 tbsp. l.
• salt 0.5 tsp
• water 500 ml
• fast acting dry yeast 1 tbsp. l.

How to make choux pastry for pies

I sift 0.5 cups of flour into a deep bowl. I add salt, sugar and refined sunflower oil to it.

Pour the mixture with 1 cup boiling water. I mix everything thoroughly and rub it so that there are no lumps. You will get a shiny jelly-like mixture. I let it cool down to room temperature.

Still warm, but no longer hot mix I add 1 tablespoon without a hill of dry yeast (high-speed). Instead, you can use fresh pressed yeast in the amount of 50 grams.

I pour 1 more glass of warm water, but not boiling water (!). I stir until smooth. Yeast should be completely dispersed.

I add the remaining flour, sifting it through a sieve. I knead the dough with my hands, about 4-5 minutes. You can add a little more flour if needed, but don't overwork the dough, it should still be soft.

It turns out a very tender and obedient yeast-free yeast dough, completely ready to work. He doesn't need to give long time to rise, 5-7 minutes are enough, after which you can immediately start molding the pies.

The output is large - 25-30 pies. Any filling is good: potatoes with fried onions, mushrooms, cabbage, pitted cherries and so on. If desired, you can bake pies in the oven, but fried ones are more tender, softer and more magnificent, they almost “do not take” oil when frying.

It is pleasant to work with the dough, it does not stick to hands, keeps its shape perfectly, rises and bubbles when frying. Some pluses! I hope this custard recipe jarless test you will like it, help out in the post and come in handy when there is suddenly no milk or eggs in the refrigerator. Be sure to try, delicious pies for you and bon appetit!

Surprisingly, quite a few housewives know how choux pastry for pies is made. Most of them believe that only cream can be custard, as well as the basis for making such a dessert as eclairs. But this is an erroneous opinion. After all, choux pastry pies are very often made experienced chefs. As a rule, during the preparation of this base, wheat flour is literally brewed in any hot liquid. As a result of steaming fiber, the dough is smooth, viscous and elastic.

Making custard yeast dough for pies

Such a basis helps out well if guests unexpectedly visit you. The yeast dough is kneaded quickly, and at the same time you do not need to wait for a long time until it rises. As a result, you will get very delicious pies, which will differ golden color, as well as a fragile and crispy structure.

So, we need:

• sugar - about 50 g;
• sunflower oil - about 110 ml.

Yeast breeding

Choux yeast dough for pies should be done in stages. First you need to heat up 250 ml of drinking water, and then use it to breed dry yeast. Thus, it is necessary to add sunflower oil, salt, granulated sugar and an incomplete spoonful of yeast. All components should be mixed well and left in a warm place for ¼ hour. In this case, the solution should be covered with multiple bubbles. That's what it is clear sign the fact that the yeast began its vigorous activity.

Base kneading

After the yeast dissolves, you should start kneading the base. Choux pastry for pies should be made using premium flour. It must be sifted in advance, and then poured into the yeast solution. Next, to the resulting mass, you need to pour 250 ml of boiling water. First, the dough should be kneaded with a spoon, and after it has partially cooled, take this matter, so to speak, into your own hands.

Final stage

After the custard dough for pies is ready, it must be rolled into a ball and left warm for half an hour, covered with a towel. This time is enough for the base to become soft and elastic. Then it can be divided into portions, rolled into cakes and used for its intended purpose, using any filling for this.

Step-by-step recipe for custard dough for pies

If you do not want to bake homemade pies in the oven, but fry them in vegetable oil, then for their preparation we recommend using next recipe. To implement it, we need:

• filtered drinking water - about 125 ml;
• sifted wheat flour - about 750 g;
• fresh large eggs - 4 pcs.;
• fresh country milk - about 200 ml;
• dry yeast - an incomplete dessert spoon;
• fine salt - a small pinch;
• non-rancid butter - a large spoon.

Making dough

Choux pastry for pies (fried) is as easy and simple to make as in the above recipe. First you need to warm up a little. drinking water, and then dissolve dry yeast in it and add a glass of sifted flour. In this composition, the mass must be covered with a rag and left warm for 35 minutes. At the same time, the dough should increase noticeably in volume.

Knead the dough

After you have formed fluffy base, it should be well salted and immediately doused with boiling village milk. Next, mix all ingredients thoroughly. big spoon. After that, they must be flavored with non-rancid butter, and also alternately broken chicken eggs. Finally, in the same bowl, pour all the remaining wheat flour.

It takes a very long time to knead the custard dough for pies (fried) until you have a homogeneous and elastic mass. In this form, it should be covered with a towel or a lid, and then left near the heating radiator for 40-70 minutes. In this case, the base should become as lush and porous as possible. In order for the dough to fit well, it is recommended to periodically knead it with your hands (about every 20 minutes).

How and from what to make pies?

Choux pastry for pies is very pliable, it works well with it. After it fits, the base needs to be kneaded again with your hands and divided into portioned pieces. Further, all products must be rolled into not very thick cakes, in the middle of which absolutely any filling can be placed. Good for this test: chopped meat with rice green onion with egg, mashed potatoes, fried cabbage, other ingredients.

Having formed pies from yeast choux pastry, they should be kept on a cutting board sprinkled with flour for about ¼ hour. Next, the swollen products must be put in boiling oil and fried on both sides until the crust is browned.

Correctly presented to the family table

After all the steps described, you should get very tasty pies from custard dough. After frying in oil, they should become as lush and golden as possible. They should be carefully laid out on a plate. Serve so homemade flour dish To family table recommended together with sweet tea or warm compote made from dried fruits.

We make pies from doughless dough

Custard jarless dough for pies, it is done in almost the same way as described in the very first recipe. However, there is still a difference in the methods of preparation. It is in the order in which the products are added. Both types of base are easy to form and quick to prepare, but different in texture. To understand which of the products you like best, we recommend making them yourself.

So, we need:

• filtered drinking water - about 500 ml;
• sifted wheat flour - about 4 full glasses;
• coarse sugar - about 10 g;
• dry yeast - an incomplete dessert spoon;
• fine salt - a small pinch;
• sunflower oil - about 3 large spoons.

We knead the base

To make a doughless pie dough, sift about 50 g of white flour, and then mix it together with fine salt, coarse sugar and sunflower oil. After that, all the named ingredients need to be poured with a glass of boiling water and mixed until smooth, using a large spoon for this.

After making the base for the choux pastry, you should wait until it cools down a bit. Next, you need to add dry yeast to the mixture, another glass of warm water and all the remaining wheat flour. In this composition, the ingredients must be mixed until the dough begins to stick off your hands. If this does not happen, then you can add a little more flour to it.

Making pies

Having kneaded dough without dough, you do not need to wait until it rises. It can be used to form pies immediately after cooking. To do this, the base must be divided into several portions, and then rolled into balls and placed on a cutting board. To make the pies as tasty and fluffy as possible, it is recommended to cover the pieces of dough with a damp towel and leave alone for ¼ hours. At this time, you can start preparing the filling. As it is recommended to use fruits and berries, meat, mushrooms, eggs or vegetables.

After the specified time, not very thick cakes should be made from the balls, and then some filling should be placed in their center. Next, the edges of the base need to be strongly fastened and proceed to frying in oil. If you want more diet dish, then such pies should be cooked not in a pan, but in an oven. It is recommended to bake products at a temperature of 195 degrees for half an hour or a little more.

If family members like fresh bakery, and there is sorely not enough time for it, custard dough for pies will come to the rescue. It doesn't need to be steamed first. You only need to wait a single time until it fits, and then immediately start sculpting.

Moreover, custard yeast dough is universal. Products from it can be fried in a pan in vegetable oil, or you can bake pies in the oven.

It should be noted that custard yeast-free dough is cooked very quickly, so you need to hurry with the filling. It's best to prepare it ahead of time.

The products you need are the simplest and most inexpensive:

• flour - 4 tbsp.;
• warm water - 1 tbsp.;
• boiling water - 1 tbsp.;
• fresh yeast - 50 g or dry - 10 g (bag);
• sugar - 1 tbsp. l.;
• salt - 1 tsp;
• refined vegetable oil - 3 tbsp. l.

So, in a glass of warm water, yeast should be diluted. Pour a teaspoon of sugar immediately so that they rise faster. When bubbles appear on the surface, add the rest of the sugar, salt and vegetable oil. The mixture should be lightly stirred with a spoon, but there is no need to achieve a special uniformity of the mass.

Sift the flour into a separate bowl. Then pour in the yeast and mix everything quickly. Initially, the mixture for custard dough for pies will turn out to be extremely steep, and part of the flour will remain dry. Bring a glass of water for brewing to a boil, pour it into a bowl with dough. After that, we immediately begin to knead it. At first, with a spoon, and when boiling water no longer threatens to burn, we connect our hands to the process.

You need to knead until the dough becomes homogeneous. It should be soft and very elastic in texture. If necessary, you can add a little flour. If the pies are fried, we sculpt them immediately. Breaking away from the test small pieces to be formed into balls. We roll the balls thinly, put the filling on the resulting cakes and make pies.

To make them lush and evenly fried, you should not save on oil. Its level in the pan should reach at least the middle of the products.

Minimum physical effort during kneading

The previous recipe for custard dough has one drawback. Immediately after brewing with boiling water, it is so hot that it is impossible to knead it with your hands. Stir with a spoon a large number of the masses are very difficult. But you can find a compromise.

For him, products are taken in the following quantities:

• flour - 750-800 g;
• warm water - 200 ml;
• boiling water - 200 ml;
• yeast (live) - 50 g;
• salt - 1 tsp;
• sugar - 2 tbsp. l.;
• vegetable oil - 3 tbsp. l.

This recipe does not require much physical effort. To begin with, vegetable oil should be thoroughly rubbed with 3 tbsp. l. flour. Pour boiling water into this mass and mix again so that no lumps remain. Put the yeast in a small bowl, dilute it with a glass of warm water, dissolve sugar and salt in it. Pour all this into the cooled mixture. Then gradually add the sifted flour, but not all at once. The dough should be soft and even slightly stick to your hands, and excess flour will make it harsh. It is better to add it in the process of kneading.

The yeast dough prepared in this way should be suitable for 1-1.5 hours in a warm place. Cover the container with a lid or cover it with a towel folded four times. The dough will increase in volume at least 2 times. Although it takes longer to cook in total, the direct costs of the cook's time and effort are minimal. Yes, and pies from it can not only be fried, but also baked in the oven.

It turns out that not only Eclair cakes are baked from unleavened choux pastry, but also lungs are prepared, air cakes and even pasties.

It does not require yeast, but only:

• milk - 250 g;
• sifted flour - 3 tbsp.;
• salt - 0.5 tsp;
• sugar - 0.5 tsp;
• butter- 25 g;
• vodka - 1 tbsp. l.

Pour the flour into a bowl, make a well in the middle. Heat the milk almost to a boil, then add salt, sugar and butter, mix. Wait until the butter melts, pour in the vodka, mix and remove the container from the heat. Pour the mixture into the recess, then immediately begin to knead the dough. It will turn out quite soft.

In order for the gluten to swell, the mass covered with a towel should stand for 20 minutes in cool place. Then it will be very easy to roll it out, and the pies fried in vegetable oil will be covered with large, mouth-watering bubbles with a crispy crust. Only they do not need to be baked in the oven - they will turn out to be too tough.

How to ensure that the pies do not stale for a long time?

Only rich yeast dough retains freshness for a long time.

Therefore, we will not save on products:

• milk - 0.5 l;
• butter - 150 g;
• sugar - 3 tbsp. l.;
• dry yeast, instant - 1.5 tsp;
• flour - 500-600 g;
• salt - 1 tsp

Before preparing the dough, in a separate bowl, mix 2 cups of flour and yeast. Place a pot of milk on the stove. When it warms up, add salt, sugar and butter there. Measure out 150 g of flour in advance and, stirring constantly, pour it into the boiled milk. Remove the pan from the stove and continue to stir its contents until a homogeneous mass is obtained. You can use a mixer.

When the mass cools down a little (check with your hand so that it does not burn), a mixture of dry yeast and 2 cups of flour is added to it. It needs to be kneaded, gradually adding flour, in order to get a dough that is soft, but not sticky to the hands.

It will fit in a bag of dense polyethylene, which should be placed in a warm place. As the volume increases, the yeast-free dough for pies will gradually change its structure. It will become softer, even loose, exfoliating.

Fried pies can also be made from this dough, but they will turn out especially tasty if they are baked in the oven. Even the next day (if they survive, of course) they will be just as soft and fresh.

And to make this feeling even more complete, they can be heated in the microwave. Although the dough is flaky, it is soft, not crispy, and still tastes like a good muffin, despite being made without eggs.